1. Prep Your Ingredients: Begin by peeling and dicing your potatoes if you‘re not using frozen hash browns. Cook and crumble your bacon, and grate your cheddar cheese. Soften the cream cheese to ensure it blends smoothly.

2. Layer in the Crock Pot: Place the diced potatoes at the bottom of your crock pot. If using hash browns, spread them out evenly. Pour in the chicken broth, ensuring the potatoes are fully submerged. Add the condensed cream of chicken soup and sprinkle in the ranch seasoning for that signature flavor.

3. Cook on Low: Cover and set your crock pot to cook on low for 6-8 hours. This slow cooking process allows the flavors to meld beautifully and the potatoes to become perfectly tender.

4. Add the Creaminess: About 30 minutes before serving, add the softened cream cheese and shredded cheddar cheese to the crock pot. Stir well until the cheeses are fully melted and incorporated, giving the soup its creamy texture.

5. Final Touches: Just before serving, stir in most of the crispy bacon, reserving some for garnish. This adds a smoky crunch that contrasts the creamy soup wonderfully.

6. Serve and Garnish: Ladle the soup into bowls. Garnish with the reserved bacon, extra shredded cheese, and sliced green onions. For an extra touch of indulgence, a dollop of sour cream on top does wonders.

7. Serve and Enjoy: Enjoy your Ultimate Creamy Crack Potato Soup piping hot with your favorite crusty bread or salad.